A few weeks ago I decided to challenge myself to two things: 1. To make pizza on the grill and 2. To try and clone my favorite from Dewey’s Pizza (this might be an Ohio thing, anyone know of any in another state?). Well this pizza knocked both things out of the park. I have made this twice now and I actually have decided that I prefer this pizza to the restaurant version because the crust is crispier and I can make it more cheesy. I am pretty proud of myself for coming up with this one, it really is awesome and you should probably make it ASAP!

Grilling the pizza was surprisingly much easier than I had anticipated. I had visions of a perfectly good crust falling through the rack or it going up in flames. Thankfully, it did neither of this things. The most difficult part was flipping the pizza and the first time that was a little rough. This time I used 2 spatulas and let it cook a tiny bit longer on the one side so it would be more sturdy. I also put the dough right on the grill for the first side and then on an airbake pizza pan for the second side. That worked out great because I didn’t have to worry about moving the pizza from the grill to the house. Most recipes for grilled pizza call for smaller pizzas (like personal size pizzas) but I wanted a full size so that’s what I did and it worked out fine. But you could definitely make two personal size pizzas from this recipe and grill it that way.

Directions
Preheat the grill making sure that it is really hot before putting the dough on it. While the grill is preheating roll the ball of dough into a 12 inch circle and place on an airbake pizza pan. (Take all of the ingredients outside with you because you assemble the pizza right there at the grill.) Grill one side of the dough for 3-5 minutes, watch your heat and adjust for any flare ups. Carefully flip the dough over (and back onto the airbake pan if you did the first half directly on the grill) and get ready to assemble.

To assemble the pizza – spread the garlic butter over the dough, then pour on a little BBQ sauce, next add half of the black bean corn salsa, then the chicken and red peppers, then the a little more BBQ, then 1/2 of cheese and the rest of the black bean corn salsa and finally the rest of the cheese.

After assembling the pizza turn the heat down a little and shut the grill lid. Let cook for about 5 minutes. Check to see if the dough is golden brown (carefully not to burn your fingers, use a spatula!) and if the cheese is melted. If it looks like it needs more time continue to grill checking every minute or so.

You could easily just chop all of these ingredients up and throw them in a bowl cold, but I like to heat mine for this pizza and I like to saute the onions to take out some of the bite. So this is how I do that:

In a pan saute the onion for just a few minutes to take out the bite. Then add the black beans and corn and heat through. Finish with salt and pepper, cilantro and lime juice.

Hi! I’m Jessica. I love cooking, baking, eating, and talking about food. My goal is to make cooking and baking, even from scratch, seem approachable. If I can give just one person the boost they need to try something new in the kitchen, I’ll be happy.